My favorite grape is Sauvignon Blanc. It’s typically used in white wine and has a crisp, citrusy flavor with hints of green apple and herbs. I enjoy it because it's refreshing and vibrant—whether in wine or juice, it always gives a clean, zesty taste. It’s not your usual table grape, but its unique flavor really stands out to me.

Looking back on this module, I’ve gained a lot—both in knowledge and personal growth. One of the things I really appreciated was learning how to properly pair food and wine. I had never paid much attention to it before, but now I understand how different flavors can complement or contrast with each other. I’ve learned that food and wine pairing isn't just about taste—it's about balance, texture, and creating a full experience. It’s something I’ll apply in real life, especially when hosting or going out to eat.

I also improved my time management, collaboration, and critical thinking. Teamwork played a huge role too. Everyone brought different strengths, and even when we didn’t agree right away, we found ways to compromise and stay focused on our goals. Overall, it was a rewarding experience that taught me a lot, both professionally and personally.

Looking back on the wine study module, I can say it’s been a really enriching experience both personally and academically. I didn’t expect to dive so deep into the world of wine, from grape varieties and terroirs to food pairings and tasting techniques. Even though I come from the land of wine, France, I still learned a lot.

Challenges?

At first, I found the technical vocabulary quite overwhelming. Terms like "tannin structure" or "malolactic fermentation" were new and felt confusing. But with time, practice, I got more comfortable.

How do I use what I’ve learned?

Honestly, wine is everywhere from dinners with friends to professional networking events. Now, I feel way more confident choosing a wine at a restaurant or pairing it with the right dish.

Teamwork reflections

Working in a team during this module was a mix of challenges and great collaboration. At times, balancing tasks and ideas was tricky, but overall, our group communicated well and respected each other’s opinions. I really appreciated how we supported each other during presentations and assignments. It reminded me how essential teamwork is in the hospitality industry.

When tasting, the wine's texture surprised me with a light sparkling feeling like a can of premium soda. Although not a sparkling wine, the sharp acidity of Riesling creates a fresh, attractive feeling, making each sip lively and easy to drink. This is also the reason why I am excited to discover how this grape variety "breaks" the stereotype of the usual white wine.

The diverse combination ability of this bottle of wine makes me even more fascinated. It not only balances fatty grilled salmon or crispy roasted duck, but also blends wonderfully with rich Asian dishes such as spicy Hue beef noodle soup or Beijing duck with crispy honey skin. This versatility proves that Riesling is not just a simple drink, but also an artistic bridge between cuisine and culture.

The bottle of Von Winning Estate Forster Dry Riesling - like the Riesling grape, to me, is not only part of the class but also the story of the land, the people, and the endless creativity in the world of wine.

Looking back from the module, I had learned a lot of new knowledge and experience in tasting wine and the history behind it. Since I’m not interested in Wine study at first, I find it difficult to detect the wine aroma, however with a lot of practice, I slowly adjust and get more comfortable. In class we learned about food pairing with wine so I think I can be more confident about choosing a wine for a perfect dish during dinner with family or an event. About group work, my first thought was that we do not cooperate with each other and not fit very well, but it’s the opposite. I really appreciate the hard work of each member and support each other when we have tasks for the assignment.